CdL's Camembert comes in at 21.2% fat. Their Pie d'Angloys is posted as having 29.7% fat. So I'm thinking if I make a cream-added camembert recipe with S. thermophilus and perhaps a bit of Flora danica, use the normal amount of white mould and perhaps the tiniest touch of geo, then wash with white wine (and maybe a bit of honey?) once the mould has bloomed, I might be making a good start.